Aldi chicken con!

clarryd

Without making you sound stupid (not my intention) did you pick up the correct chicken. There are same size in the bag chickens without stuffing and the other has stuffing, they look the same and are priced the same I think.

If you are correct take the packaging and receipt back to Aldi, they are great at sorting problems with anything. I had a problem with the chicken fillets before, they where off, I complained when I went in to get my next weekly shop and they replaced it straight away and told me to take another packet for my trouble.

Worth a try.

flea72

meer53 wrote: »

No, it's your oven. Sounds like it's not working properly.

If i cooked a chicken in mine for 2 and a half hours at 180 degrees, it would be burnt to a crisp :eek:

No nothing wrong with oven, i use a meat thermometer. This said it had reached correct temp after 2hrs, but when i carved the chicken, the meat around the bone was still pink, similar to the colour of gammon, so i cooked it a bit longer, colour didnt change, but breast was now really dry lol

Just wondered if this was a prob with cheap meat, as its not the first time, ive found this.

themull1

flea72 wrote: »

No nothing wrong with oven, i use a meat thermometer. This said it had reached correct temp after 2hrs, but when i carved the chicken, the meat around the bone was still pink, similar to the colour of gammon, so i cooked it a bit longer, colour didnt change, but breast was now really dry lol

Just wondered if this was a prob with cheap meat, as its not the first time, ive found this.

If you google pink chicken meat, there are various reasons why meat can be pink coloured, but still cooked through. One of the reasons is that the chickens can be very young when slaughtered.

pawsies

The real con is the poor life that chicken had before it got to you!

Poor things

meer53

flea72 wrote: »

No nothing wrong with oven, i use a meat thermometer. This said it had reached correct temp after 2hrs, but when i carved the chicken, the meat around the bone was still pink, similar to the colour of gammon, so i cooked it a bit longer, colour didnt change, but breast was now really dry lol

Just wondered if this was a prob with cheap meat, as its not the first time, ive found this.

It shouldn't take 2 hours to cook a chicken that small though. I've never used a meat thermometer in my life, i just take the chicken out when it's done. I pull the legs, if they come away easily, it's done.

flea72

meer53 wrote: »

It shouldn't take 2 hours to cook a chicken that small though. I've never used a meat thermometer in my life, i just take the chicken out when it's done. I pull the legs, if they come away easily, it's done.

Thats what i normally do. But as it was pink still, i double checked with the thermometer. I cooked it longer to placate hubby n the kids as they wldnt eat it otherwise

geerex

enfield_freddy wrote: »

lets not forget the hallal products that were "mistakenly" marked as hallal , but not spotted by the MFG or the importer or the wholesaler ,

That's just tough. Foreigners in a foreign land should do as the natives do.